Tag Archives: baking_powder

This recipe makes cookies that are satsifyingly crunchy on the outside and velvety soft on the inside. It is based on a Martha Stewart recipe and won a 3rd place ribbon at the San Diego County Fair in 2013.

I found this Associated Press recipe in my local newspaper. You can make it in advance and cook it when you want to eat it. My wife thought it reminded her of quiche (although it has no eggs). I think it is good enough to order in a restaurant (which is the goal of recipes on this blog).Continue reading →

Of course, you can make these as unfilled cookies and get twice as many. If you do that you may want to cut back a bit on the salt (the salt balances out the sweetness of the caramel filling). I user a #40 disher to portion the cookies. Finally, you will need to make some caramel sauce before you make the filling.

These cookies are based on the Marta Stewart recipe for Dark-Chocolate Espresso Cookies. They are crunchy on top and soft on the bottom and middle. The salt along with the espresso powder adds a bit of complexity to the recipe.

You can usually find these distinctive cookies at Jewish bakeries. When you frost them, make sure that you keep the icing in a straight line down the center of the cookie.

Makes eight cookies.

Black and White Cookies

Ingredients

Cookies

3 cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

10 tablespoons unsalted butter, room temperature

½ cup vegetable shortening

1 cup plus 3 tablespoons sugar

2 large eggs plus 1 egg yolk

1 tablespoon vanilla extract

¼ cup heavy cream

Icings

4 cups confectioners’ sugar

2 tablespoons plus 2 teaspoons light corn syrup

½ teaspoon vanilla extract

2 tablespoons Dutch-process cocoa powder

2 ½ teaspoons lemon juice

Recipe

Cookies

Preheat oven to 350°.

Whisk together flour, baking powder, baking soda and salt.

In the bowl of a stand-mixer beat butter, shortening and sugar on medium speed until light and fluffy (3 minutes). Add eggs and egg yolk one at a time beating between each addition until egg is fully incorporated. Beat in the vanilla. Add the flour mixture in two batches alternating with the cream. Beat until just combined.

Line two baking sheets with parchment paper. Use a ¼ cup measuring cup to scoop dough onto baking sheet three inches apart. Bake until edges begin to turn golden and the centers are tender (10 – 12 minutes). Transfer parchment and cookies to a wire rack and let cool for 10 minutes. Remove cookies from parchment and let cool completely.

Prepare chocolate and white icings (see below). On the bottom of each cookie using a small offset spatula spread chocolate icing over half the cookie and white icing over the other half. Let icing set for 30 minutes.

Icings

Whisk sugar, corn syrup, vanilla and 2 tablespoons water until smooth. Add more water until mixture is slightly thicker than honey. Divide the icing in half.

Stir lemon juice into one half to make white icing and cocoa powder into the other to make chocolate icing. Thin with water, if needed and use immediately.